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Easy Turkey Pot Pie

  • Serves 6.


  • 2 Tablespoons butter
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 4 Tablespoons flour
  • 4 cups chicken or turkey stock
  • 2 potatoes, peeled and diced
  • 2 cups shredded, cooked turkey
  • 2 Tablespoons fresh chopped parsley or 2 teaspoons dried parsley
  • 3/4 cup frozen peas
  • 1 deep-dish piecrust
  • 1 egg, lightly beaten


Preheat oven to 350°. Melt butter in large saucepan and sauté chopped onion until tender. Add celery and carrots and cook an additional two minutes. Stir in flour and cook two more minutes. Add stock and bring to a simmer, stirring constantly. Add potatoes and simmer until tender. Stir in turkey, parsley, and peas. Pour into large, round casserole and top with piecrust. Brush with egg and bake 30 minutes until crust is golden brown.

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